THE NORTHWEST’S BEST STUFFING

WITH CHANTERELLES, HAZELNUTS,

AND SAGE
Aside from the turkey, I’d argue that stuffing is the most important Thanksgiving dish. Stuffing is an
absolute classic. Never mind the fact that we don’t actually stuff the turkey with stuffing anymore
(it’s a health risk!), this classic still has it’s place on the Thanksgiving table.
I’ll admit, however, that I’m not crazy about the classic all-American Stouffer’s stuffing. I prefer a
rustic, bread-pudding-esque stuffing. I like stuffing with flavor and texture and contrast. Stuffing
should not be a lump of mushy bread, rather, a good stuffing is moist, rich, and perfectly crisp and
brown along the edges.

This particular stuffing recipe highlights some of Oregon’s finest ingredients: chanterelles and
hazelnuts. We are nearing the end of chanterelle season in Oregon, so I wanted to create a stuffing
that highlighted these wonderful mushrooms. The chanterelles add a buttery richness to the stuffing,
and the hazelnuts lend a delicious and nutty crunch. This stuffing is simple, elegant, and seasonal. If I
may say so, I think it would make a wonderful addition to your Thanksgiving table.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon
Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be
talking about our Ultimate Oregon Thanksgiving recipes (including this recipe). It’s going to be a
blast, so be sure to listen in!

The Northwest’s Best Stuffing with

Chanterelles, Hazelnuts, and Sage
Serving Size: 8-10

Ingredients

 1 stick (8 tablespoons) salted butter

 3 shallots, peeled and diced
 2 cloves garlic, peeled and minced
  1 small yellow onion, peeled and diced
 3 teaspoons fresh thyme leaves
 3/4 pound chanterelle mushrooms, cleaned and roughly chopped
 1⁄2 cup white wine
 1 cup (or more) chicken stock
 8 cups cubed brioche bread (can substitute high quality white or sourdough bread)
 2 tablespoons sage leaves, minced
 3⁄4 cup roasted hazelnuts, roughly chopped
 2 large eggs
 1.5 cups heavy cream
 Salt & freshly ground black pepper



Instructions

1. Can be done ahead of time: To make stuffing, you’ll need dry/stale bread cubes. If
you’re working with fresh bread, you’ll need to manually dry out the bread cubes. To
do this, arrange the cubes on baking sheets in a single layer. Bake in a 300 degree
oven, tossing occasionally, until the bread is crunchy and golden brown (about 15
minutes).
2. To make the stuffing: Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
3. Melt the butter in a large skillet over medium heat. Add shallots, onion, and garlic and
cook for 3-5 minutes, or until translucent. Add the mushrooms and 1 tsp of thyme.
Cook for 5 minutes, or until the mushrooms have released their liquid and the liquid
has evaporated. Add in the white wine and continue to cook, until the liquid has
mostly reduced. Add in 1/2 cup of stock and cook until there is very little liquid left in
the pan. Season with salt and pepper, to taste. Set aside until use.
4. In a large bowl, toss together the bread cubes, hazelnuts, sage, thyme, and sauteed
mushrooms. In a small bowl, whisk together the cream, eggs, and remaining chicken
stock. Season with salt and pepper. Pour the cream mixture over the bread mixture
and toss to coat. Spread the stuffing into the prepared pan. If the mixture seems dry
(it should be moist), pour a bit of chicken stock over the top of the stuffing. Cover with
foil and bake for 30 to 40 minutes. Remove foil and bake another 15 minutes, or until
golden brown.

Notes
Recipe adapted from NY Magazine